The anti-cookie-cutter cookie

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Brian Jarboe -- Mexican tea cakes are a great alternative to the average cookie.

As the stress of school sets in once again, students are busy and bank accounts tend to run low. During the long, stressful hours of the week, it is nice to have a sweet snack that gives you a needed burst of energy every once in a while.

Students can have a sweet-tooth fix that’s quick, easy, inexpensive and cultured. Mexican Tea Cakes are a perfect way to satisfy sugar cravings without breaking a budget. Using basic, ingredients, these little treats are a fast way to a great day.

These are a must-have treat at all of my family gatherings, not to mention one of my favorite desserts to come home to during breaks. These can be made in a variety of different ways. The dough can be wrapped around Hershey’s Kisses or white chocolate, as well as the chef’s favorite chopped nuts. However, they taste just as amazing if left plain.

These tea-sized cookies are also light and fluffy, so they don’t weigh down or go stale! Be careful, as these little cookies are highly addictive.

Prep time: 15 min.
Cook time: 8 min.
Total time: 23 min.
Makes 17 servings

Necessary equipment:
Medium sized bowl
Cookie sheet
Mixing spoon
Mixer (optional)

Ingredients:
1 cup butter, softened
½ cup powdered sugar
1 tsp. vanilla
2¼ cups flour
¼ tsp. salt
1 cup pecans or walnuts, finely
chopped (optional)
powdered sugar

Preparation:
1. Preheat oven to 375º F.
2. Cream room-temperature butter with sugar until well blended.
3. Mix in vanilla, then add the flour and salt. Mix well. If using nuts, add them now.
4. Chill in refrigerator.
5. Form 1” balls, place on ungreased cookie sheet and bake for 8-12 minutes. Cookies should be a very light golden color on the bottom.
6. After removing from the oven, immediately drop cookies into powdered sugar, roll and place on rack to cool.
7. Once cookies are cool, roll again in powdered sugar to coat.
(Recipe courtesy of Julie Hernandez)

About Aarika Hernandez

Sports Editor

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